Contents

Woodfire Reverse Buffalo Wings: The Ultimate Guide to Crispy, Flavorful Wings

Tired of soggy buffalo wings? Woodfire Reverse Buffalo Wings offer a revolutionary approach to achieving the perfect balance of crispy skin and juicy meat. This method flips the traditional wing-making process on its head, resulting in wings that are bursting with flavor and maintain their ideal texture. Get ready to change the way you think about sauced wings!

In the world of buffalo wings, one rule has always reigned supreme: cook the wings, toss them in sauce, and hope for the best. But what if we dared to break that rule? What if we could create wings that are even more delicious, flavorful, and perfectly textured? This is where the magic of Woodfire Reverse Buffalo Wings comes in.

This guide will take you through every step of the process, from the initial preparation to the final, mouthwatering bite. We’ll explore the secrets behind this innovative method and show you how to achieve wing perfection using your woodfire grill.

Disclosure: This page contains affiliate links. For more information, please see my disclosures here.

The Secret to Unforgettable Buffalo Wings: The Reverse Method

Instead of the traditional approach of tossing cooked wings in buffalo sauce and sacrificing their crispy texture, the reverse method puts you in control. The wings are first seasoned, then cooked low and slow on a woodfire grill, and finally, dipped in sauce rather than tossed. This ensures that the wings remain incredibly tender, packed with flavor, and structurally sound throughout every single bite.

Woodfire Reverse Buffalo Wings

Woodfire Reverse Buffalo wings are smoked low and slow, seasoned with ranch, and dipped in buffalo sauce instead of tossed. This keeps the wings juicy, flavorful, and crisp without getting soggy.

No ratings yet

Print
Pin
Rate

Course:
Appetizer

Cuisine:
American

Keyword:
ninja woodfire

Prep Time:
20 minutes

Cook Time:
1 hour 15 minutes

Overnight Brine:
12 hours

Total Time:
13 hours 35 minutes

Servings:
2

Calories:
733kcal

Author:
Dad

Equipment

Ninja Woodfire Grill
Sharp knife
Large container for brining
Measuring Cups and Spoons
Paper towels
Tongs
Instant Read Thermometer

Ingredients

Chicken Wings

2-3 LB Chicken Wings

Wet Brine

2 QT Water (8 cups)
6.3 tablespoon Kosher Salt (3 percent brine)
6 tablespoon White Sugar
2 tablespoon Granulated Garlic
2 tablespoon Granulated Onion

Seasoning and Cooking

Duck Fat Spray
Ranch seasoning

Instructions

Break down the wings by removing the tips and separating the flats and drums.
In a large container, add the water, salt, sugar, granulated garlic, and granulated onion and stir until mostly dissolved.
Submerge the wings in the brine, cover, and refrigerate overnight.
Remove wings from the brine, rinse thoroughly, and pat dry. Let them air dry briefly while setting up the Woodfire.
Load the woodfire with Pellets and set it to smoker mode at 275°F.
Lightly spray the wings with duck fat and season generously with ranch seasoning.
Arrange wings on the Woodfire with space around them for smoke circulation. See the video if you want to try the “double stack” method.
Smoke at 275°F until wings reach an internal temperature of 190–195°F. This takes about 1 hour to 1 hour 15 minutes.
Switch to broil and let the woodfire preheat fully. Broil for 5 minutes to add extra color and tighten the skin.
Serve wings with buffalo sauce and ranch on the side. Dip, don’t toss.

Video

Notes

Cooking wings past the usual 165°F is the key. That extra time breaks down connective tissue and makes the wings tender without drying them out.

Nutrition